Cheesy Taco Potatoes (Print Version)
Crispy potatoes, seasoned beef, and melty cheese create a hearty crowd-pleaser.
# Ingredients:
→ Potatoes
01 -
1 1/2 pounds russet potatoes, scrubbed and cut into small cubes
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon ground cumin
08 -
1 teaspoon salt, or to taste
09 -
1/2 teaspoon black pepper
→ Taco Meat
10 -
1 pound ground beef or ground turkey
11 -
1 ounce taco seasoning blend
12 -
1/3 cup water
→ Cheese & Toppings
13 -
1 1/2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
14 -
1/2 cup sour cream
15 -
1/4 cup chopped green onions or cilantro
16 -
Optional: diced tomatoes, jalapeños, avocado slices
# Steps:
01 -
Preheat oven to 425°F. Toss cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper. Arrange potatoes in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and crisp.
02 -
While potatoes roast, brown the ground beef or turkey over medium-high heat in a skillet. Drain excess fat. Add taco seasoning and water, mixing thoroughly. Simmer for 5 minutes until the mixture thickens.
03 -
Transfer roasted potatoes to a large oven-safe skillet or casserole dish. Spread seasoned meat evenly over the potatoes. Sprinkle shredded cheese on top.
04 -
Return the dish to the oven and bake for 5 minutes, until the cheese is melted and bubbly.
05 -
Top with sour cream, chopped green onions or cilantro, and any preferred toppings such as diced tomatoes, jalapeños, or avocado slices. Serve immediately while warm.
# Notes:
01 -
For best results, cut potatoes into even-sized cubes to ensure uniform roasting.